I had decided to share my take on an British classic dish known as Fish and Chips. it is a main course dish that consists of a crispy battered fish fillet accompanied French fries (the chips), usually served with a dipping sauce. The fish I am using is called Mahi-Mahi which is Hawaiian for "very strong" which has a firm texture with a mild/sweet flavor profile but you can use similar store packaged fish fillets like Tilapia. I used a baking potato variety for the "chips" part of the dish since they are big and a favorite in terms of fry flavor in my family. In addition, I implemented fried spinach leaves that have a great taste and it really complimented the dish overall. Let us begin shall we.

Supplies

Ingredients:

Mahi-Mahi Fillets (or similar fish)
One big baking Russet Potato
Baby Spinach Leaves
1 teaspoon of Ground Black Pepper
1/2 cup of flour
2 teaspoons of Garlic salt
1 tablespoon of Onion powder
1 large egg
Olive Oil
Vegetable Oil

Utensils:

Potato Peeler
Kitchen knife & cutting board
Frying Pan
Tongs or Spider Strainer

Step 1: Rinse, Peel, and Cut the Potato

Pick out the best Russet/Jacket Potato that looks like it would yield French fries that would serve 1-2 people.

Rinse the potato with light scrubbing to wash off the dirt.
Peel the potato with your potato peeler.
Starting from one side, cut a V-shaped wedge using your kitchen knife. Then continue cutting in a V-shaped pattern to create unique "chips" that will hold more dipping sauce and can be arranged in a nice looking presentation later.

Important: If you are not used to cutting this shape then try using a Butcher knife or cleaver to better see the end of the blade. It can be difficult with slender knife as it disappear in the potato and may result in injury if you are not steady from practice. Flat wedges are fine and still taste just as great!

Step 2: Mahi-Mahi Time

Take out a Mahi-mahi Fillet from the freezer. If packaged, then remove from the package. you can have it thaw in a fridge over the course of a day for immediate frying but it is much fresher if kept frozen then steam thawed.

Cut it into two equal pieces so that it can fit in a pan and cook evenly. Set aside for now.
Wash and drain the Baby Spinach Leaves, then place in a bowl.
Get a small pot and lay the Baby Spinach Leaves on the bottom to act as a bed.
Pour olive oil on the Baby Spinach Leaves to allow heat dispersion and prevent sticking.
Place the Mahi-Mahi on the spinach and cover with more spinach leaves.
Turn on heat to medium-low and cover the pot with a lid so that the fillets thaw. 4-5 minutes until edges become white and then flip and lower heat to low.

We do not want to cook it fully to 145 degrees but it should not be cold either. Check every 30 seconds until they feel firm and seem opaque. At this point, remove it from heat.

Step 3: Frying Fish and Potato "Chips" (+greens)

The Mahi-mahi should be rested and allowed to sit in the pot, meanwhile prepared the frying pan and batter for frying.

Prepare the dry batter mixture in a plate. It will consist of a teaspoon of ground black pepper, two teaspoons of garlic salt, a tablespoon of onion powder and half a cup of flour.
On a separate plate, crack and beat a large egg. This will act as the binder to the dry mixture to create a batter coating.
In a frying pan/pot, pour 2 cups of vegetable oil (or more if it is a big pan). I began with frying the potato chips since they take more time and it would give the time to rest and be crispy at the end.
As the potato is almost all fried, start to coat the fillets in the egg and then cover it with the dry mixture.
Fry the fillets in the vegetable oil until they are a golden brown. Also it your batter layers are thin, then you can slightly fry at the beginning, remove to recoat with the mixture, and finish frying the fillet with a thicker crust.
Once done with the fillets, you can coat the baby spinach leaves used in the steaming step to make crispy, light fried greens,

Step 4: Plating the Dish

Time to serve the fried Mahi-Mahi, potato, and greens onto a nice plate. I particularly like this part since I believe the visual appeal is an important part to enjoying a meal as a person prepares to enjoy their meal. i wanted to present the chips in a blooming flower design next to the golden fillets.

Place a circular fence of the fried green where the potato will be assembled to make the flower.
Start from the center using the smallest potato chips and building around with larger ones. You will have to keep the center from collapsing in the beginning but it get sturdier as more is added..
As the outer flower is completed, use the potato wedges and flat pieces to hold up the sides.
Place the Breaded Mahi-mahi next to the chips flower, and place 1 or 2 favorite dipping sauce(s) nearby.

Step 5: Time to Eat!

I placed Buttermilk ranch and Ketchup as my dips of choice, but it could be anything really. The Mahi-mahi is crunchy on the outside and flaky in the inside. The fried potato chips are delicious as it holds the sauces thanks to the v-shaped surface. Finally, the fried green are thin and crispy when taking a bite and then melts in your mouth, diffusing a rich taste. I hope you enjoy this dish as much as I have when you try it for yourselves!

Thank you for taking to read my instructable!